Olivia Carter
Have you ever wanted to make your own sourdough bread? Look no further! In this article, we will guide you through the process of making delicious and crusty sourdough bread right in your own kitchen using a cast iron skillet.
Why choose a cast iron skillet?
Using a cast iron skillet is one of the best ways to achieve that perfect crust and texture that is characteristic of sourdough bread. The heat retention of cast iron promotes even baking and creates a beautiful golden crust.
Getting started: Creating your sourdough starter
Before you can make sourdough bread, you will need to create a sourdough starter. This is a mixture of flour and water that ferments over time and develops the natural yeasts and bacteria needed to leaven the bread. You can easily make your own starter by combining equal parts of flour and water in a jar and allowing it to sit at room temperature for several days.
Mixing and kneading the dough
Once you have a mature sourdough starter, it’s time to mix and knead the dough. In a large bowl, combine your sourdough starter, flour, water, and salt. Use your hands or a dough hook attachment on a stand mixer to mix the ingredients together until a shaggy dough forms. Then, knead the dough for about 10 minutes until it becomes smooth and elastic.
Proofing and baking
After kneading, place the dough in a lightly oiled bowl and cover it with a clean towel. Allow the dough to proof at room temperature for several hours or overnight, until it has doubled in size. Once the dough has proofed, preheat your cast iron skillet in the oven. Carefully transfer the dough into the hot skillet and score the top with a sharp knife. Bake the bread in the skillet at a high temperature until it is golden brown and sounds hollow when tapped on the bottom.
There you have it – your own homemade sourdough bread baked to perfection in a cast iron skillet! Enjoy the crusty exterior, tangy flavor, and the satisfaction of having made it with your own hands. Now, go ahead and impress your friends and family with your newfound bread baking skills!
Preparing the Starter
Before you can make sourdough bread, you’ll need to prepare a sourdough starter. The starter is a combination of flour and water that ferments over time, developing a complex flavor and giving the bread its characteristic tangy taste.
Here’s how to prepare your sourdough starter:
- Mix equal parts of whole wheat or rye flour and water in a glass or ceramic container. For example, you can mix 50 grams of flour with 50 grams of water.
- Stir the mixture until it is well combined, making sure there are no dry patches of flour.
- Cover the container loosely with a kitchen towel or plastic wrap. This allows the starter to breathe while protecting it from dust and pests.
- Place the container in a warm spot in your kitchen, ideally around 70-75°F (21-24°C). Avoid placing it in direct sunlight or near a heat source, as extreme temperatures can kill the natural yeast in the starter.
- Let the starter sit undisturbed for 24 hours.
- After 24 hours, check the starter. It should have started to ferment and develop small bubbles on the surface. If you don’t see any bubbles, give it another 24 hours.
- Once the starter is bubbling and has a slightly sour smell, it is ready to be fed. Discard half of the starter and add equal parts of flour and water to replenish it. For example, if you have 100 grams of starter, discard 50 grams and add 50 grams of flour and 50 grams of water.
- Repeat this feeding process every 24 hours, discarding half and replenishing with fresh flour and water.
- After a few days of regular feedings, your starter should become active and ready to use in your sourdough bread recipe. It should have a pleasant tangy aroma and a bubbly, frothy texture.
Now that your sourdough starter is prepared, you’re ready to move on to the next step: making the dough for your cast iron skillet sourdough bread!
Gathering the Ingredients
Before you start making sourdough bread in a cast iron skillet, it’s important to gather all the necessary ingredients. Here’s what you’ll need:
Sourdough Starter
You will need a mature and active sourdough starter to make sourdough bread. If you don’t have one, you can easily create your own by following a sourdough starter recipe.
Flour
Choose a high-quality flour, preferably bread flour or all-purpose flour, to make your sourdough bread. You can use whole wheat flour or a combination of different flours for added flavor and texture.
Water
Water is a crucial ingredient in sourdough bread making. It’s best to use filtered or bottled water to avoid any potential contaminants that could hinder the fermentation process.
Salt
Salt is essential for enhancing the flavor of your bread. Use fine sea salt or kosher salt for the best results.
Optional Ingredients
If desired, you can add other ingredients to your sourdough bread to customize its flavor. Some popular options include herbs, spices, nuts, seeds, or dried fruits.
Once you have all these ingredients ready, you’re prepared to begin the sourdough bread-making process in your cast iron skillet.
Mixing the Starter
To make sourdough bread, a good starter is crucial. Start by mixing together equal parts of flour and water in a clean container. The flour can be any type you prefer, such as all-purpose, bread flour, or even whole wheat. Using a wooden spoon or your clean hands, stir the mixture until well combined.
Once mixed, cover the container loosely with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 24 hours. During this time, the mixture will begin to ferment and develop a sour smell. This is a sign that the natural wild yeast is becoming active.
After the 24-hour period, you will notice that the mixture has developed small bubbles on the surface. This is a good sign that the starter is working. Give the mixture a thorough stir, making sure to incorporate any liquid that may have separated.
From this point on, you will need to feed the starter regularly to keep it active and healthy. To feed the starter, discard about half of the mixture and add equal parts of flour and water again. Repeat feeding the starter every 12 hours for the next few days until it becomes active and bubbly.
Once your starter is ready, you can proceed with making the sourdough bread using your cast iron skillet. Just follow the recipe and enjoy the delicious homemade bread!
Making the Dough
1. In a large mixing bowl, combine 500 grams of bread flour, 350 grams of water, and 50 grams of active sourdough starter. Mix well until all the ingredients are thoroughly combined.
2. Add 10 grams of salt to the dough mixture. Use your hands or a wooden spoon to mix the salt into the dough, making sure it’s evenly distributed.
3. Once the dough comes together, cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This will allow the gluten to develop.
4. After the resting period, perform a series of stretch and folds on the dough. Wet your hands with water to prevent sticking, then grab one side of the dough and stretch it upwards and fold it over the rest of the dough. Rotate the bowl and repeat the process three more times, folding from each side of the dough.
5. Cover the bowl again and let the dough rest and ferment for about 1 hour. During this time, the dough will rise and become more elastic.
6. After the initial fermentation, perform another round of stretch and folds on the dough. This will strengthen the gluten and improve the dough’s structure.
7. Repeat the stretch and fold process three more times, allowing the dough to rest for about 30 minutes between each round.
8. Once the final stretch and fold is done, cover the bowl and let the dough undergo its bulk fermentation. This process typically takes about 3-4 hours, during which the dough will increase in size and develop a more pronounced sourdough flavor.
9. After the bulk fermentation, lightly flour a clean work surface and gently transfer the dough onto it. Shape the dough into a ball by folding the edges toward the center and then rotating the dough.
10. Place the dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover the dough and let it undergo its final proofing for about 1-2 hours, or until it has visibly increased in size.
Now that the dough is ready, it’s time to bake your sourdough bread in a cast iron skillet.
Ingredients for the Dough
When it comes to making sourdough bread in a cast iron skillet, you’ll need a few key ingredients to create a delicious and tangy loaf. Here are the essential ingredients for the dough:
- Sourdough Starter: You’ll need around 1 cup (240g) of active sourdough starter, which is a fermented mixture of flour and water. Make sure it’s lively and ready to use.
- Bread Flour: Use about 4 cups (512g) of bread flour. This type of flour has a higher protein content than all-purpose flour, which helps develop the gluten structure in the dough.
- Water: Add about 1 ¾ cups (414ml) of room temperature water. The amount may vary depending on your specific sourdough starter and flour. Adjust as needed to achieve the right consistency.
- Salt: Use 1 ½ teaspoons (9g) of salt to enhance the flavor of the bread.
Note: Some bakers also like to add other ingredients, such as honey, olive oil, or even different types of flour, like whole wheat or rye flour, to add unique flavors and textures to their sourdough bread. These additions are entirely optional and can be adjusted to suit your taste preferences.
Mixing the Dough
Once you have gathered all the ingredients for your sourdough bread, it’s time to start mixing the dough. This process is crucial as it ensures that all the ingredients are properly combined and evenly distributed throughout the dough.
Step 1: Activate Your Sourdough Starter
If your sourdough starter has been refrigerated, take it out and let it sit at room temperature for a couple of hours to reactivate. You can also do a float test to check if it’s ready to use: Drop a small spoonful of the starter into a glass of water, and if it floats, it’s active and ready to go.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the activated sourdough starter, water, and flour. Use a wooden spoon or your hands to mix the ingredients together until a sticky and shaggy dough forms. Make sure there are no dry patches of flour left.
Note: The exact measurements of the ingredients will depend on your recipe, so be sure to follow the instructions provided.
Step 3: Autolyse the Dough
Let the dough rest for about 30 minutes to an hour. This process, known as autolyse, allows the flour to fully hydrate and improves the texture of the final bread.
Pro tip: Some bakers prefer adding salt to the autolyse stage, while others add it later. Experiment with both methods to see which one works best for you and the recipe you are following.
After the autolyse, your dough is ready for the next step, which usually involves adding salt and performing a series of stretch and fold techniques to develop gluten and strengthen the dough.
FAQ
How long does it take to make sourdough bread in a cast iron skillet?
The process of making sourdough bread in a cast iron skillet usually takes around 24-48 hours. This includes time for the sourdough starter to ferment, the dough to rise, and for the bread to bake.
Can I use a different type of flour instead of bread flour?
While bread flour is the preferred choice for making sourdough bread, you can use other types of flour as well. However, keep in mind that using a different type of flour may affect the texture and flavor of the bread.
Do I need to preheat the cast iron skillet before baking the sourdough bread?
Yes, it is important to preheat the cast iron skillet before baking the sourdough bread. Preheating the skillet helps create a crispy crust on the bread.
How do I know when the sourdough bread is done baking?
You can check if the sourdough bread is done baking by tapping on the bottom of the loaf. If it sounds hollow, then it is ready. Additionally, the crust should be golden brown in color.
